Recipe - Roasted Garlic Pasta Toss

4 cup Broccoli florets
8 ounce Rotelle pasta; wagon wheels
2 Heads Roasted garlic
1 cn Sliced black olives ; (2
One fourth oz)
2 tablespoon Extravirgin olive oil
Three fourths cup Finely shredded Parmesan
cheese ; (3 oz)

Bring 2 One half quarts of unsalted water to a boil in a covered 4 1/2quart or
larger Dutch oven or soup pot. Rinse broccoli; drain well. When water
reaches a rapid boil, add broccoli and pasta. Cook until noodles are
firmtender, about 8 minutes. Meanwhile, remove peel from roasted garlic;
chop garlic coarsely. Set aside. Drain olives; set aside. When noodles and
broccoli are done, drain. Pour into a 3quart or larger serving bowl. Add
garlic and olives. Drizzle olive oil over pasta; sprinkle with cheese. Toss
until cheese melts. Serve at once. Yields 4